cranberry vanilla coffee cake
I know it would seem that someone who makes as many as I do would dream only in , and , but the truth is that I think that the best kind of cake on earth is a coffee cake. They’re simple and cute; they’re alll flavor with minimal flair; they take a third of the time to make. And they may not make people gasp when walked into a room topped with sparklers, but they, without fail, never make it out of said room intact.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 vanilla bean, split lengthwise
- 1 3/4 cups sugar
- 2 cups fresh or thawed frozen cranberries (6 ounces)
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, softened, divided
- 2 large eggs
- 1/2 cup whole milk
- Confectioners sugar, for dusting